AuthorHeather WallaceCategorymOODifficultyBeginnerDo you have a special occasion and you want to make a special dinner? Or just tired of the same old recipes? Try my coffee-rubbed filet with a cabernet reduction...it's a juicy, tender, melt in your mouth steak with a flavorful punch that won't disappoint! I'm drooling right now even writing about it. lol
For our fifth wedding anniversary, we took a trip back to St.Lucia where we got married. We stayed at the Sandals La Toc resort this time instead of the Halcyon, and had some amazing food while we were there!
A year later for our sixth anniversary, we wanted to return and had a bad craving for some tropical sand between our toes...but with the COVID pandemic it was not possible so I decided to try to recreate the feeling as best as I could, through food.
We had so many good meals while we were there but there was one dinner that stood out. At the Piton's restaurant, we had a coffee-rubbed ribeye steak that was to die for! I made it my mission to try to recreate that dish at home to bring back all the memories from that trip.
It was a success! I used top sirloin filet instead of ribeye steaks but my version of coffee-rubbed filet with a cabernet reduction tasted exactly like what we had in St.Lucia. My husband even mentioned that it tasted the same. So even though we couldn't travel there we got to taste it and relive the memories for our anniversary dinner.
The next time you need a romantic dinner idea just light some candles, turn on some music and cook up this tasty dish...and thank me later.
In a small bowl mix 1 tablespoon of ancho chile powder, 1 tablespoon of good quality ground coffee beans, 2 1/2 teaspoons of brown sugar, 1 1/2 teaspoons smoked paprika, 3/4 teaspoon of dried oregano, 3/4 teaspoon freshly ground black pepper, 3/4 teaspoon of mustard powder, 1/4 teaspoon red pepper flakes, 1/2 teaspoon of ground ginger, and 1 teaspoon of kosher salt.
Season 2 filet mignon or top sirloin filets with about 5 teaspoons of the rub per steak. Place on a wire rack set inside a baking pan and chill uncovered for 3 hours.
Let steaks sit for 1 hour at room temperature before cooking.
Preheat oven to 400 degrees.
Heat 2 tablespoons of olive oil or avocado oil over medium-high heat in an oven-safe skillet. Cook steaks for 2 minutes each side to create a browned crust. Place skillet into the oven and top each steak with a teaspoon to a tablespoon of butter, cook for 5 minutes for medium-rare.
Remove steaks from oven and transfer to plates. Top each steak with another teaspoon to a tablespoon of butter and set aside to rest for 10 minutes.
In the pan the steaks were cooked in, heat 1 teaspoon of olive oil over low heat, add 1 tablespoon of diced onion and 1 teaspoon of minced garlic, cook for 2 minutes.
Whisk in 1/4 cup of Cabernet Sauvignon, 1/4 cup of low sodium beef broth, and 1 teaspoon of dijon mustard. Continue to cook until sauce is reduced by 2/3.
Add 1 teaspoon of chopped fresh thyme and 1 tablespoon of butter, stir constantly until butter is melted. Remove from heat and add 1 tablespoon of chopped fresh parsley, salt, and pepper to taste.
Pour the reduction over steaks and serve alongside roasted potatoes and carrots.
Ingredients
Directions
For our fifth wedding anniversary, we took a trip back to St.Lucia where we got married. We stayed at the Sandals La Toc resort this time instead of the Halcyon, and had some amazing food while we were there!
A year later for our sixth anniversary, we wanted to return and had a bad craving for some tropical sand between our toes...but with the COVID pandemic it was not possible so I decided to try to recreate the feeling as best as I could, through food.
We had so many good meals while we were there but there was one dinner that stood out. At the Piton's restaurant, we had a coffee-rubbed ribeye steak that was to die for! I made it my mission to try to recreate that dish at home to bring back all the memories from that trip.
It was a success! I used top sirloin filet instead of ribeye steaks but my version of coffee-rubbed filet with a cabernet reduction tasted exactly like what we had in St.Lucia. My husband even mentioned that it tasted the same. So even though we couldn't travel there we got to taste it and relive the memories for our anniversary dinner.
The next time you need a romantic dinner idea just light some candles, turn on some music and cook up this tasty dish...and thank me later.
In a small bowl mix 1 tablespoon of ancho chile powder, 1 tablespoon of good quality ground coffee beans, 2 1/2 teaspoons of brown sugar, 1 1/2 teaspoons smoked paprika, 3/4 teaspoon of dried oregano, 3/4 teaspoon freshly ground black pepper, 3/4 teaspoon of mustard powder, 1/4 teaspoon red pepper flakes, 1/2 teaspoon of ground ginger, and 1 teaspoon of kosher salt.
Season 2 filet mignon or top sirloin filets with about 5 teaspoons of the rub per steak. Place on a wire rack set inside a baking pan and chill uncovered for 3 hours.
Let steaks sit for 1 hour at room temperature before cooking.
Preheat oven to 400 degrees.
Heat 2 tablespoons of olive oil or avocado oil over medium-high heat in an oven-safe skillet. Cook steaks for 2 minutes each side to create a browned crust. Place skillet into the oven and top each steak with a teaspoon to a tablespoon of butter, cook for 5 minutes for medium-rare.
Remove steaks from oven and transfer to plates. Top each steak with another teaspoon to a tablespoon of butter and set aside to rest for 10 minutes.
In the pan the steaks were cooked in, heat 1 teaspoon of olive oil over low heat, add 1 tablespoon of diced onion and 1 teaspoon of minced garlic, cook for 2 minutes.
Whisk in 1/4 cup of Cabernet Sauvignon, 1/4 cup of low sodium beef broth, and 1 teaspoon of dijon mustard. Continue to cook until sauce is reduced by 2/3.
Add 1 teaspoon of chopped fresh thyme and 1 tablespoon of butter, stir constantly until butter is melted. Remove from heat and add 1 tablespoon of chopped fresh parsley, salt, and pepper to taste.
Pour the reduction over steaks and serve alongside roasted potatoes and carrots.